Directions

• In a small saucepan, combine the agar with 250 ml of water without stirring. Bring to a boil and simmer over medium heat for 5 to 10 minutes, until the agar has dissolved.
• Split the vanilla pod lengthways and scrape the seeds into the liquid. Add the pod and 55 grams of the sugar and simmer for 3 to 5 more minutes, or until the sugar has dissolved.
• Whisk in the soya cream and cook gently for 1 to 2 minutes, then take the saucepan off the heat and whisk in the vanilla extract. Set aside and allow to cool slightly.
• Pour the mixture into 2 large moulds or 4 small glasses. Refrigerate for at least 6 hours or overnight.
• To make the compote, place the blueberries in a small saucepan with the lemon juice and the remaining sugar. Bring to a gentle simmer and cook for 10 to 15 minutes, until the blueberries release their juices and begin to soften. Remove from the heat, allow to cool, and refrigerate until ready to serve.
• Remove from the refrigerator 5 minutes prior to serving. If using moulds, place a plate on top, carefully flip, and shake gently to release. Spoon the blueberry compote over the panna cotta and serve.